​So many people request my Peach Jam. In the simple list of ingredients, it appears as a marmalade but, its quite the opposite. You are using the zest and citrus juice to bring about the proper gel point of the peaches. ​In my original version of this jam, I use all sugar but, since I've been jamming with half sugar and half honey with better taste results - I thought I give my original recipe a "re-do"... It's wonderful! I want to thank Washington State Fruit Commission for supplying wonderfully juicy and tasty:sweet peaches this year. ~Enjoy! Diane

Boil peaches in water for about one minute - then submerge in ice water, and skins slip right off.

Place all peeled, pitted and sliced peaches, along with 1 cup of sugar, the orange juice & zest into large stock pot or jam pan.

Cook fruit on medium-high heat about 45 minutes, and then blend softened fruit mixture with immersion blender (do not liquefy)

When the mixture has cooked down to an applesauce consistency (I like mine thick and chunky) Add in all the honey, almond extract and 1/2 cup more of the sugar. Cook, stirring frequently until sugar has cooked down. Bring mixture to a boil.

Add in the remaining 1/2 cup sugar mixed with the pectin. Bring to a hard boil, one that cannot be stirred away. Boil for at least 1 full minute at 220 degrees (set point for gel) . Test for gel point/pectin release (freezer plate test) Once jam is thick and at gel stage, lower heat and prepare for jarring.

Fill hot jars with hot jam to 1/4" head-space. Apply a new lid and band.